Chocolate Espresso Macarons

On a little trip to Amsterdam, I finally had the pleasure to find a little praline store that sells Macarons. That was my first not self made one I tried. It was amazing, so yummy, I did regret that I only bought one to try and not the whole 12 pieces package.

Back home, I started researching for recipes. I made them before once or twice, but I always thought they taste too sweet and don’t have much flavor. I come along doing them well without cracking shells, so the technique making them doesn’t really scare me, it’s not too difficult.
So here’s the result.

Mix the almond meal with the confectioner’s sugar and set aside. Beat the egg white until it starts to get stiff, add the sugar and the food coloring of your choice (I added for those here a teaspoon of instant espresso powder).
After the egg white is well beaten you take a spatula and mix the almond meal mixture under the egg white.

Pipe the batter on to a with parchment paper lined baking sheet. Make sure that each is similar in size.
Let the sheet sit for about 20 till 30 minutes. Preheat the oven to 140 degrees Celsius (285 Fahrenheit).
Bake for 8 to 10 minutes. Let cool before filling.

I got inspired for these here and kind of mixed the filling from scratch with baking chocolate, cocoa powder, butter, vanilla and confectioner’s sugar.

I know now, that practicing to bake these little gourmet goodies is really worth it.

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